Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
In continuation with my kakdi/ cucumber love here is the third and last in the series.
Sautikai kosambari as it is made in the south.
This kosambri reminds me of my granny, Ajji made the bestest kosambari and it’s not only me the neighbours also said so. In the Kartik month of the Hindu calendar, every night we had a pooja in the local Hanuman temple called the Kartik. Every evening there was a family hosting the pooja and kosambari and lemonade called Panka in Kannada was distributed.
When it was our turn Ajji came and made this kosambri. I can still remember the flavour of the kosambari and the lemonade that she had made.
This is nowhere close to my memories but unless I try how will I learn?
This kosambri is a must for any festive occasion. You can use moong dal/ green gram dal or chana dal/ Bengal dal. In case you are using channa dal use only ¼ cup for 1 cucumber.
Festive Sautikai Kosambari with Lemon
This salad with cucumber is something that is made for all festive occasions in my hometown.
- Preparation time: 30 Minutes
- Cook time: 2-3 Minutes
- Serves: 4 People
- 1 Cucumber
- ½ Cup Moong dal/ green gram dal split
- 2 Tablespoons Dhania/ coriander leaves
- 2-3 Green chillies
- 1 Lemon juice
- Salt to taste
For the seasoning:
- 2 Teaspoons Oil
- 1 Teaspoon Mustard seeds
- a dash of Hing/asafoetida
- Soak the moong dal after washing it thoroughly. Say about 30-40 minutes.
- Meanwhile, dice the cucumber to fine pieces.
- After 30 minutes drain the dal and mix all the ingredients.
- Heat oil in a small kadhai/wok add the mustard seeds. Once the mustard splutters add the hing and then add to the cucumber mixture.